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The effects of two preparation methods, two packaging materials, and modified atmosphere condition, on the bacteriological quality and safety of precooked lasagna, were studied. Microbiological analyses focused on Salmonella spp., Listeria monocytogenes, Bacillus cereus, Escherichia coli, Staphylococcus aureus, spores of sulphite-reducing clostridia, and on mesophilic and psychrotrophic aerobic bacteria, total coliforms and lactic acid bacteria. In total, 81 samples were examined, for up to 28 days. No pathogenic microorganisms were detected. After 28 days, spoilage-hygiene markers levels were non-compliant to reference standards. In conclusion, lasagna prepared with hot method in polyethylene packages were acceptable for up to 21 days. [ABSTRACT FROM AUTHOR]

Examines an evaluation card and a reference procedure used in Italy to test grading of meals supplied to school refectories by the Municipality of Milan, using children as the consumers. Factors that may affect hedonic rating of school meals by children; Problems associated with the testing of school meals by children; Requirements for sensory evaluation with children.